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Vegan Elote Dip

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This vegan elote dip is the perfect summer dip, or even taco topper. If you’ve never had elote corn than you should definitely change that.

Traditional elote corn which is also known as Mexican street corn is corn on the cob smothered in a mayo, lime, chili, cilantro, cojita cheese mixture. And when you veganize those items it is divine!

I was able to make this dip oil free and with no vegan mayo!

Instead I used cashews which made it creamy and delicious.

For the cojita cheese substitute, I used nutritional yeast which is a great healthier vegan sub.

I like this in a dip form because it’s much easier to eat in a dip than it is on the cob.

Myself, husband and 9 year old were mobbing on this when I made it. We started eating is a dip and then started putting it on the taco bowl we were eating for dinner and it was just delicious.

This is easy to make and comes together quickly which is always a bonus in my book.

Grilled corn is the best, but I usually don’t take the time to grill. So, frozen or canned corn works great! Some stores sell frozen grilled corn.

The dip can be eaten cold or warm.

How do you make this Vegan Elote Dip?

  • corn (fresh or frozen, thawed)
  • garlic, minced
  • jalapeno
  • red onion
  • nutritional yeast
  • Cashew cream (recipe below)
  • cilantro
  • chili powder
  • salt and pepper to taste
  • 3 TB cashew cream
  • 1/4 cup water

How do you make it?

Make your cashew cream by using a powerful blender if you don’t have a powerful blender than soak your cashews in boiling water.

Mix the water and cashews until smooth. Set aside.

Combine all the other ingredients plus the cashew cream and combine.

Serve with chips or place on tacos.

Elote Dip

Vegan Elote Dip

Yield: 5 servings
Prep Time: 12 minutes
Total Time: 12 minutes

This is a delicious easy vegan elote dip that can be used as a dip or a topper on tacos.

Ingredients

  • 3 cups corn (fresh or frozen, thawed)
  • 2 cloves garlic, minced
  • 1/2 jalapeno, seeded and chopped small
  • 1/4 red onion, chopped small
  • 3 TB nutrional yeast
  • 3 TB Cashew cream (recipe below)
  • 3 TB cilantro, chopped small
  • 1/2 tsp chili powder
  • salt and pepper to taste

Cashew Cream

  • 3 TB cashew cream
  • 1/4 cup water

Instructions

  1. Make your cashew cream by using a powerful blender if you don't have a powerful blender than soak your cashews in boiling water. Mix the water and cashews until smooth. Set aside.
  2. Combine all the other ingredients plus the cashew cream and combine. Serve with chips or place on tacos.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 141mgCarbohydrates: 26gFiber: 5gSugar: 5gProtein: 8g

The calories are computer generated and may not be 100% accurate.

vegan cinnamon biscuits

<3 Courtney

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Catalina Griffo

Thursday 22nd of April 2021

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